Clear White Chicken Stock, Slow Simmered
By Joe
Source: Serious Eats — Daniel Gritzer, Basic Chicken Stock.
A basic chicken stock recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Chill. Mix chicken, water, onions, carrots, celery, garlic, plus parsley in a big stockpot and bring to a gentle simmer over a low flame. Lower heat, maintaining a very gentle simmer, plus heat for a period of 1 hour 30 minutes. Strain stock through a fine sieve, leave till it is cold, next move to containers and chill till completely chilled, around 6 hours. Skim off plus take out any fat plus scum on the surface. Chill for upwards to 5 days or freeze for upwards to 6 months. Add if-you-like gelatin solution to stock and bring to the boil till fully dissolved, next chill or freeze if stock is thin even after being fully chilled.
Storage
Keep covered in the fridge and use within a few days.
Free sugars
0 g per serving
0 % of the 50 g daily maximum · 0 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- saucepan
Nutrition per serving Calculated from USDA FoodData Central
Approximate: no weight for to chicken parts, such as wings, bones, , so it is not in the total. No nutrition labels are shown for this recipe until it is fixed.
| Per serving | Amount |
|---|---|
| Energy | 23 kcal |
| Protein | 0.8 g |
| Carbohydrate | 5.3 g |
| of which sugars | 2.1 g |
| of which free sugars | 0 g |
| Fat | 0.1 g |
| of which saturates | 0 g |
| Fibre | 1.4 g |
| Salt | 0.08 g |
Protein per 100 kcal
3.5 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
